🎵Have I told you lately…………….that I love you?………………..🎵🎵
Just kidding. Well, I actually do love you guys for being so awesome, but what I was going to say was ‘have I told you how much I love coconut?’
I’m discovering that pretty much anything and everything is better with coconut water/milk/cream/oil. Clearly I’m becoming obsessed here but did you know there is even such a thing as coconut sugar? The more I use it the more I wonder why we don’t ditch dairy all together when we’ve got coconuts around. Of course, then a mixture of thoughts come to mind including ice skates, Wilson volley balls, and my own experiences in hacking away at one and the ensuing mess of shreds carpeting my kitchen floor and hiding in my hair.
Okay, so you can keep your cow. I guess the outlook on replacing everyday dairy looks different when you’ve got so many products to choose from and the job of separating the coconut for all it’s worth has already been done for you. Ah, it’s so hard to keep perspective on these type of things in this age of technology. I can still enjoy using coconut milk though, right? #goingcocoNUTS
These were my mom’s idea by the way. I was making some cookies the other day (for a recipe that I’ll be sharing later this month, stay tuned) and they gave her this idea for a soft buttery cookie that tasted like coconut, but without having the texture of coconut shreds. I think that’s why so many people dislike coconut, the texture, so we agreed that these cookies had to be smooth and velvety.
I adore it when someone gets inspired ideas for something delicious that they want me to make and I get to take on the challenge. Although, in this case there wasn’t much challenge involved because it’s hard to go wrong when coconuts are involved, but I did go through a few test batches before getting to the result I was looking for. A huge part of that was me being determined to work coconut cream into the recipe, yet not make the cookies dry or cakey. Speaking of coconut cream, I’ve been asked about this ingredient before so maybe I should clarify if you’re unfamiliar with it. Coconut cream and milk are two different things, much the same as it is with regular dairy milk and cream. You can buy coconut cream on its own at most health food stores but if you can’t find it you can use the skimmed cream from the top of a can of coconut milk that’s been chilled.
As you probably already noticed, I couldn’t help throwing in a little chocolate for good measure. Plus, adding chocolate makes these like Mounds bar cookies and extra bonus, they’re dairy free too! With or without chocolate though, these are something that you have to taste. Even my brothers, who are sworn enemies of the galactic alliance (and coconut), they loved these. If it is the flavor of coconut that you aren’t a huge fan of, feel free to skip or replace the coconut extract with vanilla, because without it these could easily be taken for simply the best sugar cookies in the world!
- 6 tablespoons coconut oil, softened
- 1/2 cup organic palm oil or shortening (or more coconut oil)
- 1 cup + 2 tablespoons sugar
- 1/4 cup coconut cream
- 1 egg white
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract (you may want to add 1 or 2 more teaspoons more depending on how potent your extract is)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all purpose flour
- about 1/2 cup powdered sugar for rolling dough balls in
- 36 milk chocolate squares (optional)[use dairy free if needed]
- Pre-heat oven to 350 degrees F (180 C) and pour softened coconut and palm oils into bowl of stand mixer or large mixing bowl
- Add sugar and mix on low speed until creamed in, then stop and scrape sides of bowl. Add coconut cream and egg white and mix until combined, then add extracts, baking powder, and salt. Mix in flour one cup at a time and beat after each addition until you have a thick and fluffy dough.
- Line a cookie sheet with parchment paper or sil-pads. Roll dough into 1 inch balls, then roll in powdered sugar and, if adding chocolate, use your thumb to make indentions on top of each. Place them about 2 inches apart on baking sheet and bake for 7 to 9 minutes until edges barely start to turn golden. Remove from oven and, if desired, top each with a chocolate then allow to cool for at least 5 minutes before devouring.